Pesto and Cheese Stuffed Zucchini
Posted: 04/07/2014
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Easy to make and full of great flavor, these pesto and cheese stuffed zucchini are a great side dish or even a vegetarian meal!
Recipe Overview
Why you’ll love it: Easy, cheesy, and healthy!
How long it takes: 10 minutes to prep, 35 minutes in the oven
Equipment you’ll need: sharp knife, spoon, baking pan, small mixing bowl, oven
Servings: 4
Table of Contents
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It is finally, finally, finally starting to look and feel like spring around here in Michigan and I could not possibly be happier about it.
We even went to the zoo last Monday! It was still a little chilly (high 40’s/low 50’s) but gorgeous and warm in the sun and the animals were out and active which is always a good part about the slightly cooler days. When it’s in the 80’s, they’re all lying around sleeping. Can’t say I blame them!
With the warmer weather comes spring fruits and vegetables. Hallelujah and good riddance to oranges and clementines (no offense, I love you guys, but it’s time for a change). We’ve already been eating a ton of asparagus, zucchini, strawberries, and blueberries. All totally premature of course, but it’s just so great to have a little variety back in life!
About This Recipe
I love these pesto and cheese stuffed zucchini for a vegetarian meal (pair with a hearty salad) or as a side to accompany a juicy baked breaded pork chop, easy baked salmon with lemon and chives, or chicken breast. They are creamy and slightly decadent without being overly rich. Cut into thirds, they make a good appetizer, too.
The zucchini adds a nice crispness and freshness to balance out the cream cheese. And of course, pesto brings great flavor to the party. I sprinkle Parmesan cheese on the top to add even more crunch. As a bonus, the Parmesan gets nice and golden brown to make these stuffed zucchini an attractive addition to any plate.
As always, you’ll find the printable recipe card with all the information you need at the end of the post.
What You’ll Need
- Zucchini: Look for medium-sized zucchini with dark green unblemished skins. There’s no need to peel zucchini, simply rinse off and dry.
- Cream Cheese: Use reduced fat or full-fat but not non-fat.
- Mozzarella Cheese: Shredded mozzarella gives a nice texture to the cheese mixture.
- Pesto: Use purchased pesto or make your own.
- Parmesan Cheese: Shredded Parmesan adds flavor and color.
How To Make Stuffed Zucchini
It’s so simple! Cut the zucchini in half lengthwise. Scoop out the seeds and make a hollow down the center of the squash. Arrange them on a baking pan.
Mix the cheese filling and, using a spoon, fill the zucchini halves. Sprinkle with the Parmesan and bake! That’s all there is to it.
Now that you’ve mastered that, try Lasagna Zucchini Boats! They boast all the flavor and fun of lasagna but without the hassle of noodles.
FAQs
What can I do with a large zucchini?
Those babies grow fast, don’t they? One minute they’re little tiny things and the next time you look, there’s a big ol’ log growing there. While a submarine-sized zucchini won’t work well for this recipe, they can be shredded and used in zucchini bread. Slice them and sauté them. Grill them. Add them to minestrone soup.
How do you hollow out zucchini?
Cut them in half vertically, lengthwise from stem to blossom end. I like to use a serrated grapefruit spoon to scoop out the centers. Leave about a 1/4 inch wall.
Do you eat the skin on zucchini boats?
Oh, most certainly! It’s very tender and contains most of the nutritional benefit.
Make-Ahead Ideas
Prepare zucchini but don’t bake. Refrigerate up to one day. Bake as directed, adding 5 minutes to baking time.
Storage and Reheating Tips
Store leftover zucchini in refrigerator in airtight container for up to 3 days. Reheat in oven or toaster oven until heated through.
More Zucchini Recipes
Have an abundance of zucchini? Try one (or all!) of these great zucchini recipes:
- Grilled Zucchini — probably the easiest recipe for zucchini and so good!
- Air Fryer Zucchini Chips
- Grilled Vegetable Salad with Goat Cheese
- Cream Cheese Stuffed Zucchini
- Zucchini Noodle Salad with Beans, Feta, and Lemon
- Zucchini Rice Casserole (Brown Rice!)
- Zucchini, Red Pepper, and Carrot Pancakes
- Zucchini Pizza Bites
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
side servings
Easy to make and full of great flavor, these cheese and pesto stuffed zucchini are a great side dish or even a vegetarian meal!
Ingredients
- 2 zucchini squash (about 9 oz. each)
- 4 ounces reduced fat cream cheese, softened (full fat is fine, too)
- ¼ cup shredded mozzarella
- 2 tablespoons prepared pesto
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 350ºF. Line rimmed baking pan with parchment.
- If desired, cut off ends of zucchini and slice lengthwise so that you have four long halves. Using a spoon, hollow out the middle (take out the seeds) of each half, leaving a little bit on each end to prevent the filling from running out. Place zucchini on prepared baking pan.
- In a small bowl, mix together softened cream cheese, mozzarella and pesto until well combined. Spread cheese mixture evenly into hollowed out zucchini halves.
- Sprinkle evenly with Parmesan cheese.
- Bake for 55 minutes or until zucchini is fork tender and cheese is golden brown. Cool for 5 minutes before serving.
Notes
- Air Fryer Instructions: Prepare zucchini as directed. Place stuffed zucchini in basket of air fryer. Air fry at 350ºF for 18 minutes or until zucchini is fork tender and breadcrumbs are golden brown. Cool for 5 minutes before serving.
- If you enjoyed this recipe, you may also like Cheese stuffed zucchini with Boursin or Alouette garlic & herb spreadable cheese.
Nutrition Information
Serving: 1half zucchini, Calories: 134kcal, Carbohydrates: 6g, Protein: 6g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 24mg, Sodium: 267mg, Potassium: 336mg, Fiber: 1g, Sugar: 4g, Vitamin A: 573IU, Vitamin C: 18mg, Calcium: 127mg, Iron: 0.5mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
CRV says
I made this recipe essentially exactly as written and it was delicious. I added one embellishment for purely textural reasons. I made a crunchy topping of pork craklins (chopped in a food processor), mixed with some parmesan, basil, chipotle powder and garlic poder. It added not only a crunch, but also a smoky heat from the chipotle. This was a perfect keto meal.
Rachel Gurk says
I am loving that addition, I bet it was so delicious! Thanks for taking the time to come back and leave a comment!
Claude Velasco says
I made this recipe essentially exactly as written and it was delicious. I added one embellishment for purely textural reasons. I made a crunchy topping of pork craklins (chopped in a food processor), mizws with some parmesan, basil, chipotle powder and garlic poder. It added not only a crunch, but also a smoky heat from the chipotle.
Bri says
Amazing recipe! I used jalapeño/Chipotle cream cheese instead and heat it up with my pesto and also added Italian bread crumbs to the top. It was perfect!
Rachel Gurk says
oooh that sounds wonderful!
whatjessicabakednext says
Love this recipe- full of so many delicious different flavours! Pesto is one of my favourite things to make!
Karen @ The Food Charlatan says
Dude, that shot of the polar bear swimming is pretty freaking awesome. I’ve never tried stuffed zucchini but considering pesto makes everything magical, I’m sure I will love this!
Rachel Gurk says
Right after that, he swam right at my daughter with his mouth opening and closing. That was the end of hanging out in the polar bear exhibit, lol.
Danae @ reciperunner says
I’m with you bon voyage oranges and citrus, give me berries and asparagus! This looks like a great side dish. I’m a huge fan of zucchini, and who wouldn’t want it stuffed with cheese and topped with crunchy panko, brilliant!
danielle says
I have been making a lot of zucchini lately – I love your version!